Polímeros: Ciência e Tecnologia
https://revistapolimeros.org.br/article/doi/10.1590/0104-1428.20230068
Polímeros: Ciência e Tecnologia
Original Article

Consumer perception of biodegradable packaging for food

Ana Carolina Salgado de Oliveira; Michele Nayara Ribeiro; Julio Cesar Ugucioni; Roney Alves da Rocha; Soraia Vilela Borges

Downloads: 1
Views: 514

Abstract

Most of the discarded plastics originate mainly from food and beverage packaging, thus the consumer's perception of biodegradable packaging must be understood. This study aimed to investigate the consumer perception of biodegradable packaging films made of pectin and whey protein isolate. An online questionnaire was conducted to assess the consumer responses. Results showed that the majority of consumers (77.3%) did not observe the biodegradability of the packaging during purchase, although biodegradable packaging can positively affect the purchase decision (71.9%). The acceptance, purchase intention, and preference are influenced by visual aspects, and the consumers preferred lighter and more transparent films, with less saturated colors. Consumers established correlations between color and transparency with film thickness and resistance, these correlations were not observed in the physical analysis of the film. In addition, a variety of applications were highlighted for the films produced, demonstrating the effectiveness of these materials for food and beverage packaging.

Keywords

application, cata, environmental awareness, preference ordering

References

1 Fonseca-García, A., Jiménez-Regalado, E. J., & Aguirre-Loredo, R. Y. (2021). Preparation of a novel biodegradable packaging film based on corn starch-chitosan and poloxamers. Carbohydrate Polymers, 251, 117009. http://dx.doi.org/10.1016/j.carbpol.2020.117009. PMid:33142575.

2 Rai, P., Mehrotra, S., Priya, S., Gnansounou, E., & Sharma, S. K. (2021). Recent advances in the sustainable design and applications of biodegradable polymers. Bioresource Technology, 325, 124739. http://dx.doi.org/10.1016/j.biortech.2021.124739. PMid:33509643.

3 Silva, P. C., Oliveira, A. C. S., Pereira, L. A. S., Valquíria, M., Carvalho, G. R., Miranda, K. W. E., Marconcini, J. M., & Oliveira, J. E. (2020). Development of bionanocomposites of pectin and nanoemulsions of carnauba wax and neem oil pectin/carnauba wax/neem oil composites. Polymer Composites, 41(3), 858-870. http://dx.doi.org/10.1002/pc.25416.

4 Oliveira, A. C. S., Ferreira, L. F., Begali, D. O., Ugucioni, J. C., Sena Neto, A. R., Yoshida, M. I., & Borges, S. V. (2021). Thermoplasticized pectin by extrusion/thermo-compression for film industrial application. Journal of Polymers and the Environment, 29(8), 2546-2556. http://dx.doi.org/10.1007/s10924-021-02054-0.

5 Oliveira, A. C. S., Ugucioni, J. C., Rocha, R. A., & Borges, S. V. (2019). Development of whey protein isolate/polyaniline smart packaging: morphological, structural, thermal, and electrical properties. Journal of Applied Polymer Science, 136(14), 47316. http://dx.doi.org/10.1002/app.47316.

6 Biswas, D., & Szocs, C. (2019). The smell of healthy choices: cross-modal sensory compensation effects of ambient scent on food purchases. JMR, Journal of Marketing Research, 56(1), 123-141. http://dx.doi.org/10.1177/0022243718820585.

7 Sousa, M. M. M., Carvalho, F. M., & Pereira, R. G. F. A. (2020). Do typefaces of packaging labels influence consumers’ perception of specialty coffee? A preliminary study. Journal of Sensory Studies, 35(5), e12599. http://dx.doi.org/10.1111/joss.12599.

8 Spence, C. (2011). Crossmodal correspondences: a tutorial review. Attention, Perception & Psychophysics, 73(4), 971-995. http://dx.doi.org/10.3758/s13414-010-0073-7. PMid:21264748.

9 Sousa, M. M. M., Carvalho, F. M., & Pereira, R. G. F. A. (2020). Colour and shape of design elements of the packaging labels influence consumer expectations and hedonic judgments of specialty coffee. Food Quality and Preference, 83, 103902. http://dx.doi.org/10.1016/j.foodqual.2020.103902.

10 Spence, C. (2016). Multisensory packaging design: color, shape, texture, sound, and smell. In P. Burgess (Ed.), Integrating the packaging and product experience in food and beverages (pp. 1-22). Cambridge: Woodhead Publishing. http://dx.doi.org/10.1016/B978-0-08-100356-5.00001-2.

11 Spence, C. (2019). Neuroscience-inspired design: from academic neuromarketing to commercially relevant research. Organizational Research Methods, 22(1), 275-298. http://dx.doi.org/10.1177/1094428116672003.

12 Otto, S., Strenger, M., Maier-Nöth, A., & Schmid, M. (2021). Food packaging and sustainability – Consumer perception vs. correlated scientific facts: A review. Journal of Cleaner Production, 298, 126733. http://dx.doi.org/10.1016/j.jclepro.2021.126733.

13 Lindh, H., Olsson, A., & Williams, H. (2016). Consumer perceptions of food packaging: contributing to or counteracting environmentally sustainable development? Packaging Technology & Science, 29(1), 3-23. http://dx.doi.org/10.1002/pts.2184.

14 Ball, H. L. (2019). Conducting online surveys. Journal of Human Lactation, 35(3), 413-417. http://dx.doi.org/10.1177/0890334419848734. PMid:31084575.

15 Colla, K., Keast, R., Hartley, I., & Liem, D. G. (2021). Using an online photo based questionnaire to predict tasted liking and amount sampled of familiar and unfamiliar foods by female nutrition students. Journal of Sensory Studies, 36(1), e12614. http://dx.doi.org/10.1111/joss.12614.

16 American Society for Testing and Materials – ASTM. (2002). ASTM-D882-02: standard test methods for tensile, properties of thin plastic sheeting. West Conshohocken: ASTM International.

17 Ramos, E. M., & Gomide, L. A. M. (2017). Avaliação da qualidade de carne: fundamentos e metodologias. Viçosa: Editora UFV.

18 American Society for Testing and Materials – ASTM. (2003). ASTM D-1746-03: standard test method of transparency of plastic sheeting. West Conshohocken: ASTM International.

19 Ferreira, D. F. (2014). Sisvar: a guide for its bootstrap procedures in multiple comparisons. Ciência e Agrotecnologia, 38(2), 109-112. http://dx.doi.org/10.1590/S1413-70542014000200001.

20 Theodorsson-Norheim, E. (1987). Friedman and Quade tests: BASIC computer program to perform nonparametric two-way analysis of variance and multiple comparisons on ranks of several related samples. Computers in Biology and Medicine, 17(2), 85-99. http://dx.doi.org/10.1016/0010-4825(87)90003-5. PMid:3581810.

21 Krueger, R. A., & Casey, M. A. (2014). Focus groups: a practical guide for applied research. Thousand Oaks: Sage Publications.

22 Leceta, I., Peñalba, M., Arana, P., Guerrero, P., & de la Caba, K. (2015). Ageing of chitosan films: effect of storage time on structure and optical, barrier and mechanical properties. European Polymer Journal, 66, 170-179. http://dx.doi.org/10.1016/j.eurpolymj.2015.02.015.

23 Oliveira, A. C. S., Begali, D. O., Ferreira, L. F., Ugucioni, J. C., Sena, A. R., No., Yoshida, M. I., & Borges, S. V. (2021). Effect of whey protein isolate addition on thermoplasticized pectin packaging properties. Journal of Food Process Engineering, 44(12), e13910. http://dx.doi.org/10.1111/jfpe.13910.

24 Kchaou, H., Benbettaïeb, N., Jridi, M., Abdelhedi, O., Karbowiak, T., Brachais, C.-H., Léonard, M.-L., Debeaufort, F., & Nasri, M. (2018). Enhancement of structural, functional and antioxidant properties of fish gelatin films using Maillard reactions. Food Hydrocolloids, 83, 326-339. http://dx.doi.org/10.1016/j.foodhyd.2018.05.011.

25 Gouveia, T. I. A., Biernacki, K., Castro, M. C. R., Gonçalves, M. P., & Souza, H. K. S. (2019). A new approach to develop biodegradable films based on thermoplastic pectin. Food Hydrocolloids, 97, 105175. http://dx.doi.org/10.1016/j.foodhyd.2019.105175.

26 Prendergast, G., & Pitt, L. (1996). Packaging, marketing, logistics and the environment: are there trade‐offs? International Journal of Physical Distribution & Logistics Management, 26(6), 60-72. http://dx.doi.org/10.1108/09600039610125206.

27 Rhein, S., & Schmid, M. (2020). Consumers’ awareness of plastic packaging: more than just environmental concerns. Resources, Conservation and Recycling, 162, 105063. http://dx.doi.org/10.1016/j.resconrec.2020.105063.

28 Carrillo, E., Varela, P., & Fiszman, S. (2012). Effects of food package information and sensory characteristics on the perception of healthiness and the acceptability of enriched biscuits. Food Research International, 48(1), 209-216. http://dx.doi.org/10.1016/j.foodres.2012.03.016.

29 Udayakumar, G. P., Muthusamy, S., Selvaganesh, B., Sivarajasekar, N., Rambabu, K., Banat, F., Sivamani, S., Sivakumar, N., Hosseini-Bandegharaei, A., & Show, P. L. (2021). Biopolymers and composites: Properties, characterization and their applications in food, medical and pharmaceutical industries. Journal of Environmental Chemical Engineering, 9(4), 105322. http://dx.doi.org/10.1016/j.jece.2021.105322.
 

65ce04b8a953953d396943a6 polimeros Articles
Links & Downloads

Polímeros: Ciência e Tecnologia

Share this page
Page Sections